Low carb yum
Easy and portable, this keto breakfast sandwich is easy to customize and completely gluten-free and low-carb. A delicious Starbucks copycat!
Roll one section out into a rectangular shape, and cut triangles from the dough as directed in the original recipe. Roll the triangles into crescent shapes, and then join the ends to form a circular crescent. Flatten each circular crescent a bit with the palm of your hand. These will serve as the tops to your sandwich buns.
Roll the other half of the dough into a rectangle, and use a small circular cookie cutter to cut circles from the dough to serve as the sandwich bun bottoms.
Place the tops and bottoms of the buns onto a parchment lined baking sheet, and bake for 10 minutes, or until golden brown and cooked through. While the buns are baking, cook the bacon until crispy.
Melt the butter in a skillet over medium heat, and place metal egg molds or metal jar lids into the skillet. Lightly beat each egg, and pour it into one of the molds. Flip the eggs when solid inside the mold, and continue to cook until done to your liking.
Top the flat portion of each bun with one of the eggs, a slice of bacon cut in half, and a slice of cheddar cheese.
Add a top to each sandwich and serve.